The combination of blueberries, blackberries, raspberries, black currant compote with handmade dark chocolate, whipped cream, pistachios and mint created a completely new taste.

The hotel became mobbed at meal times and on the weekends, and raked in several hundred thousand dollars of profit in a season, to the amazement -- and likely some envy -- of its competitors.

Since that memorable debut, the Park Hyatt has had to top its own bingsu menu each year.

In 2012, it introduced a peach bingsu and a chocolate bingsu.

And this summer?

The Bingsu Colada, made with pineapple, coconut chips, caramel sauce and macademia nuts, is new to the menu. Another new addition is the Tirami Bingsu. It's made with mascarpone cream, espresso sauce, Kahlua, Amaretti cookies and almonds.

Despite the new dishes, the Berry Bingsu remains the hotel's most popular.

When creating the latter bingsu, hotel chefs went through dozens of trials to capture the "sparkling" aspect of the wine in the actual bingsu.

In order to make the perfect red bean paste, which can be ordered separately with each bingsu, a designated red bean chef has the arduous job of boiling the red bean until wrinkles form, then pouring cold water until the wrinkles are stretched out again, and repeating the process over and over until the perfect moist texture is reached.

Some of the hotel's bingsu are sweetened with natural xylitol from Finland.

Upon returning to South Korea, he created green tea syrup using a maturing method at low temperatures, and also came up with the perfect red bean recipe by soaking the beans in water for a day, then boiling them for eight hours and adding three kinds of sugar at varying intervals. The result is the chewiest and shiniest red bean paste imaginable.

The hotel uses shaved frozen milk as its bingsu base, somehow managing to make the shaved ice is as soft as cotton candy.

Each of the five bingsu has several layers of ingredients. It's fun to eat layer by layer, but mixing it all vigorously is the Korean style and recommended.

On Saturdays and Sunday from 2-5 p.m., diners can create their bingsu with the option of 10 different types of fruit, various nuts and cookies. A variety of sauces, including melted chocolate, are available.